Moras

Formaggio da tavola a pasta molle e a rapida maturazione; ottenuto da latte di pecora intero, termizzato e coagulato con caglio liquido di vitello, fermenti naturali selezionati in azienda. La forma raggiunge un diametro di 20-22 cm; lo scalzo 8 cm; il peso di 3/3,6 Kg. La crosta è bianca o marrone, la pasta bianca, con struttura sostenuta ma a tessitura delicata; occhiatura regolare;
il gusto fresco e delicato.

Soft and fast ripening, this cheese is used for table. It is made with
whole ewe’s milk, which is thermized and curdled with liquid calf rennet. Bacteria selected in our dairy are also added. Its wheel is usually from 20-cm to 22-cm wide and 8-cm high. It weighs 3/3,6 kilograms. Its rind is white and or brown smooth while its white interior has a firm consistency and a soft texture. It has regular small eyes and a light fresh flavour.